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Lemony Glazed Spring Vegetable Saute

From Athens Locally Grown

<p>A simple combination that&#8217;s really good! The bit of sweetness may be just what it takes to entice your reluctant vegetable eater.</p>
Source: The Dole pineapple people were popularizing this in their ads years ago, as a way to hype their newly introduced fresh mushrooms. (Entered by Janice Matthews)
Serves: 4 to 6

1/2 lb. broccoli, cut into flowerettes
1/4 cup mild oil such as canola
2 cups carrots, thinly sliced
2 cups sliced fresh mushrooms
1 lemon, thinly sliced
1/4 cup butter, melted
3 T. sugar (we use honey instead)

Step by Step Instructions
  1. Saute broccoli in oil until tender-crisp. Remove. Stir in carrots and saute until tender-crisp, then stir in mushrooms and saute lightly.
  2. Return broccoli into pan, and stir in lemon.
  3. Combine butter and sugar or honey. Add to vegetables. Stir until vegetables are well glazed.